Vegan Buffalo Chicken Rainbow Wraps
Ingredients
- 8 huge collard leaves
- 14 oz young green jackfruit, rinsed and drained
- 1/3 cup buffalo sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic
- 1/2 teaspoon onion
- 1 cup red cabbage, chopped
- 1 red bell pepper, thinly sliced
- 1 avocado, sliced
- 2 carrots, julienned
- 2 cups lettuce
- 1 bunch cilantro, chopped
Chickpea filling
- 14 oz canned chickpeas, drained
- 2 tablespoons tahini
- 1 tablespoon buffalo sauce
- 1 lemon, juiced
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Serving
- spicy vegan ranch
- buffalo sauce
Preparation
Use your fingers to pull apart the jackfruit and place in a bowl. Season with buffalo sauce and spices and mix well. Spread on parchment lined baking sheet and roast in a 400 degree oven for 15-20 minutes. Remove and drizzle with extra buffalo.
Cut stems off base of leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer to an ice bath. Set aside to dry.
Add all ingredients for smashed chickpeas to a bowl and use a fork to mash and combine.
Lay one leaf with spine parallel to you on a clean, dry surface. Layer toppings in the middle and start with chickpeas. Fold in sides and roll tightly away from you keeping the seam side down.
Serve wraps chilled with vegan ranch.
Notes
Incorporate in-season vegetables into the fillings for added freshness and nutrition.
